Saturday, April 25, 2009

i got this recipe from my friend Natalie & every time i make them everyone loves them! they literally taste like you are eating Whopper malted milk chocolate balls. super yummy & cute too! you could do the frosting any color you would like, we just did aqua to go with our theme. super cute for a little girl in pink & brown!

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.

In a large bowl, beat butter at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth. You may need to add more or less powdered sugar depending on desired consistency. Add 6 to 8 drops of food coloring, mix well. Add more if you would like a deeper color. Frost cupcakes, top with a Whopper-malted milk ball & enjoy!

Tuesday, April 21, 2009

this is another super yummy recipe from this months recipe club. i brought this one & i highly recommend it:) it is a nice spin on a classic dish. think of it like a mix between lasagna & chicken alfredo.

Saturday, April 18, 2009

this is a easy & super refreshing. this one is perfect to finish off any hot summer day or great for a brunch dessert!

1/2 gallon of pineapple sherbet

1/2 gallon of raspberry sherbet

16 ounce bag of frozen blueberries

1 frozen can of raspberries, with syrup

1 can of crushed pineapple, drained

4 bananas, diced

Let sherbet sit out until soft and then stir the two flavors together. Then add blueberries, raspberries, crushed pineapple, and diced bananas. Refreeze. Take out of freezer to soften about 1/2 hour before serving.

this is one of the things i made for recipe club this month. it is super sweet & super delicious! i got this recipe from an old friend of mine name anne. i love the cream sauce so much i think that i could drink it:) but i know i would have a really bad sugar high! hope you enjoy it!

{annie's lazy daisy oatmeal cake}

1 cup old fashioned oats

1/2 cup boiling water

1/2 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1/4 tsp. cinnamon

1 1/2 cups flour

1/2 tsp. salt

In a small bowl pour boiling water over oats. Cover & set sit 20 minutes. In a large bowl, cream sugars & butter until light & fluffy. Add eggs & vanilla. Mix in cooked oats until combined. Sift together all of the dry ingredients & add to butter mix. Beat until all incorporated. batter will be thick like a brownie batter. Spoon into a grease 8x8 pan. Bake at 350 degrees for 45-60 minutes or until a toothpick comes out with some crumbs. Let cool & drizzle with glaze.

{sweet custard glaze}

1 stick butter

1 cup evaporated milk

1 cup sugar

2 egg yolks

1 tsp. vanilla

Place all ingredients in a medium sauce pan. Melt together, stirring constantly, over medium heat. Bring to a boil, continue stirring, cook until thickened. Serve over cake either warm or cooled. Top with whipped cream, nuts &/or coconut.

Mix cream cheese, brown sugar, and vanilla together until smooth. Stir in as many Heath toffee bits as you like. Put in a serving bowl and sprinkle with more toffee bits. Serve with apple slices, or any other fruit you like :)

Sunday, April 12, 2009

another fave from one of the 'coolest "chicks" i know':) that is what debbie said when she gave me & my family a little Easter package with these yummy cookies. she had cut them in the shape of little chicks & it was perfect with the yellow lemon glaze. the are delicious... sweet, tart, buttery & perfect for spring! you could obviously use any shape cookie cutter, but flowers would be super darling too!

{Debbie’s Butter Cookies & Lemon Glaze}

1 cup butter, softened

2/3 cup sugar

1 large egg

2 TBSP grated lemon zest

2 1/2 cup flour

1/2 tsp. salt

In a large bowl, cream together butter & sugar until light & fluffy. Add egg & grated lemon zest. Sift together flour & salt. Add to butter mixture. Mix just until all combined. Divide dough in 2 rounds, wrap in plastic wrap & chill for 1-2 hours. On a floured surface, roll out to 1/4-1/8 inch thick. Cut with cookie cutters. Place on an ungreased baking sheet. Bake 7-9 minutes or until barely golden.

Lemon Glaze

2 cups confectioners sugar

1/4 cup fresh lemon juice

Stir together until smooth. Carefully spread over cooled cookies.

** you could also pipe a thin line of buttercream frosting around the edge & sprinkle with sanding sugar for something a little fancier.

Saturday, April 11, 2009

Ok- i just finished doing easter eggs with my girls and my fingers looked just as bright as the eggs:) I tried soap and water- didn't work... then I tried salt and lotion and soap-didn't work- then I went to the dishwasher soap- the powder kind... and it actually worked! I had to do it a couple of times but no more dyed fingers:) I know this isn't a recipe, but I love helpful hints like this one- especially if they work! Happy Easter! (And I made those honey lime chicken enchiladas tonight... yummy! Those are my new favorite- got to try them).

Gotta get a button!

the top secret code...

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What we're all about

Our Recipe Club was created in 2005 by a group of girlfriends who were sick of the recipes in there own kitchens, getting together to form a not so secret society. There main objective-to get new concoctions on there table while getting out of the house & building new friendships. We created our blog so that EVERYONE who has a computer can be part of our "online" Recipe Club. Please leave us comments about how our dishes worked in your kitchens!

online recipe club member...

Printing Instructions

You are more than welcome to print recipe cards featured on this blog...that's why I put them on! The more recent cards I have made in 5x7 format, but some of the older cards might me in 6x6. To print 5x7 simply right click on the Image & click on "save picture as..." Save to the desired location on your computer & either upload to printing site a.k.a. costco, or save on a disk & take somewhere. If you are printing at costco, I always tell them to print them at 98%. That way you avoid loosing any info in the 2% crop they always do. To print the 6x6 it is a little more complex. You will have to drag & drop them onto a new file in a photo editing program--Photoshop--I would do the blank document as a 12x18 or 12x24. Then follow the other the same!